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Lemon Plum Sorbet Recipe

Lemon Plum Sorbet Recipe photo by Taste of Home

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This brightly flavored fruit sorbet will surely refresh. Enjoy it plain or add to a slice of angel food cake for a special treat. —Eirianedd Simpson, Pahrump, Nevada

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Lemon Plum Sorbet Recipe

Prep: 25 min. + freezing

Yield: 6 Servings

20 5 25

Ingredients

8 medium plums
2 cups sugar
1 cup water
1/3 cup lemon juice
2 teaspoons grated lemon peel

Directions

In a large saucepan, bring 8 cups water to a boil. Add plums; cover and boil for 30-45 seconds. Drain and immediately place plums in ice water. Drain and pat dry. When cool enough to handle, remove skins. Cut in half; remove pits.
In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved, add lemon juice and peel; set aside to cool.
Place the plums in a food processor; add sugar syrup. Cover and process for 2-3 minutes or until smooth. Transfer puree to an 8-in. square dish. Freeze for 1 hour or until edges begin to firm; stir. Freeze 2 hours longer or until firm.
Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth. Yield: 6 servings.

Nutritional Facts 3/4 cup equals 310 calories, 1 g fat (trace saturated fat), 0 cholesterol, trace sodium, 79 g carbohydrate, 1 g fiber, 1 g protein.

Originally published as Lemon Plum Sorbet in Simple & Delicious June/July 2010, p57

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Lemon Plum Sorbet

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Reviewed on Jun. 04, 2012 by asnunez

Instead of using the 1 cup of water, I used buttermilk for tang as well as cut some of the sweet taste. also, I used our ice cream freezer instead of putting it into the freezer. Made it taste more like sherbet instead of a sorbet. YUMMY!